Spiced capsicums

Full of flavour, I make these and then store them in the fridge for up to a week. Use them in salads, eat as a side dish, or chop and put in a biryani. However you eat these, just make sure you balance the spice as you like it.


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Small various coloured capsicums

A handful of flat leaf parsley

2 tbs paprika

Salt and pepper

1 tbs nutmeg



Set out a sheet of baking paper a little bigger than an A4 page. Place the capsicums on it and sprinkle with your herbs and spices. Wrap the capsicums up. Bake on a tray in a 180 degree Celsius oven for about 30 minutes.

These are a great side dish to any Mexican rice thing you’ve got going on. They are also great in salads. Sometimes I chop them up and add to brown rice, which is my favourite way to eat these beauties! Enjoy them any way you like!

Spiced capsicums

Rocky road

A friend of mine created this unique twist to an old classic, and I make it now too! Have a shot, you will not be disappointed!

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250 g bag of pink and white marshmallows

250 g chocolate – here I have used milk but use what you love!

A bag of raspberry lollies


Line a small slice tray with baking paper. Melt your chocolate in a saucepan over low heat, stirring until smooth. Add the marshmallows and raspberry lollies, coating and combining until covered. Spoon the mix into your slice tray. If you like, sprinkle with your favourite nuts! Sometimes I go for pistachios here! Leave on the bench to set, or if it is a hot Queensland day, pop her in the fridge for a few hours. Cut into small squares to enjoy this easy and yummy treat!

Rocky road

Deconstructed Caesar salad

Queensland hot summers call for loads of salads. And that can get tiresome if you don’t mix it up a bit! This little number is a red hot favourite with the family, and lunch guests. It looks somewhat impressive, and takes minimal effort – just my kind of dish! So have a crack! I bet you make it a summer favourite!

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100g jarlsberg cheese

2 small cos lettuce, chopped rough or whole leaf

A red onion, diced

Cucumber, chopped as you like

Tomatoes, as you like

Handful of flat leaf parsley roughly chopped

A roasted capsicum, sliced

Left over sourdough cut into 2cm cubes

Olive oil

A clove of garlic

An avocado

1 kg chicken thighs

A lemon

A handful of herbs (I used thyme, oregano and flat leaf parsley)



Put your chicken thighs in a baking tray and splash with olive oil. Crack some salt and pepper on top, cut your lemon in half and squeeze the lemon juice on. Add your handful of various herbs and bake at 180 degrees Celsius for about 35 minutes.

Either rub the sourdough with your garlic clove before you cut it up, or crush the garlic clove and sprinkle it on top of the squares. On a separate tray place your sourdough squares, spray with olive oil. Cook in a 200 degree Celsius oven for about 5 minutes.

Tear or keep your lettuce whole, arranging it in your salad bowl. Chop your tomato, cucumber, onion and capsicum how you like them and rest them on top of your lettuce. Put a bit of cheese around! Sprinkle with your chopped parsley. Now cut your avocado as you like and leave on a plate. I like this deconstructed version of Caesar salad for many reasons including its simplicity. It is downright delicious. I hope you enjoy it too!


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Deconstructed Caesar salad

Coconut and orange blossom cookies

Warning – these are mourish! I vary this recipe by adding cinnamon, leaving it plain, adding any other syrups I can find! They are completely scrumdidiliuptious! Maybe even the BFG would approve!

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125 g butter, room temperature (like Queensland Australia room temperature!)

¾ cup caster sugar or rice malt syrup

1 egg

¾ cup plain flour

¾ cup self-raising flour

¾ cup fine desiccated coconut

Splash of milk

20ml orange blossom syrup



Combine the butter and sugar until smooth. Add your egg and give it a swirl, mixing it through. Now add your flours and coconut, milk and syrup. Combine by spoon until a paste forms. Line a baking tray and place tablespoonful quantities in little mounds. I tried to keep them a bit round. They flatten in the oven, so no need to press with a fork, and this is too pasty to roll. Bake at 170 degrees Celsius for about 15 minutes. Ta da! It is as simple as that! Variations to this I make are leaving out the orange blossom, or adding ground cinnamon! Enjoy them any way! Just remember to share!

Coconut and orange blossom cookies

wholemeal scones

These are fabulous for breakfast, brunch, afternoon tea, a midnight snack…. Pretty much all the time!! They are quite filling so one is enough per person if you are catering with other dishes. Opt out of the raw sugar if you like, or the wholemeal flour can be replaced with white if you’d prefer, however you’d like to make them, just get into it!!


60 g butter

3 cups wholemeal self-raising flour

2 tbs brown sugar

1 ½ cups milk

2 tbs milk for brushing

2 tbs raw sugar for sprinkling



Rub the butter, cold, into the flour until it looks like crumbs. Add the sugar and milk, stirring with a flat knife. Once combined, knead a little, add a little more flour if you think it needs it, and then work into a ball. Flatten out to about 4cm tall and then either use a scone cutter to press out your scones, or use your hands and freehand it. Place the scones in a baking tin close to each other so they are all touching. Brush with a little milk and sprinkle the raw sugar on top. Bake in a hot oven around 200 degrees Celsius for 15 minutes or until brown. Enjoy your beautiful scones!

wholemeal scones

brown butter bread

This is such an easy and impressive side dish. My family love it, and the parishioners at mass really got into it over Christmas! Beware – once you’ve made it you’ll have it as a staple special occasion side!


One large sourdough or 4 individual portion sourdoughs

½ cup brown sugar

125 g butter

2 large sprigs rosemary



Cut the bread into a checker board pattern. Combine the butter and sugar in a small saucepan on medium heat and leave to melt. Stir a little and then brush over the bread once. Add some chopped rosemary into the butter glaze and then pour over the bread. Bake at 180 degrees Celsius for about 15 minutes until golden and the aroma fills the room!


brown butter bread

Pam’s chicken sausage rolls

The internal ingredients for this are from a recipe given to me by a trusted caterer at church, hence the name! Pam is a wonderful woman, beautiful soul and a sensational cook! I like these as her meatballs so much, I thought I’d try them as sausage rolls and man are they amazing!! I make them for school lunches, for high teas, for entrée at BBQs and more. The lemon gives a lovely pop, and people just love them!!

The top is prior to oven, the bottom rolls are done and ready to be devoured!


1 Kg chicken mince

1 handful of fresh baby spinach or rocket, chopped

100 g feta cheese, diced finely or smooshed

1 red onion, diced finely

1 egg

Zest of 1 lemon

Salt and pepper to taste

5 sheets puff pastry

1 egg, fork stirred for egg wash



Combine everything (except the pastry and second egg) into a bowl and stir, squeeze with your hands, get it all together. Now cut a sheet of puff pastry in half. Place spoons of the mixture onto the pastry, keeping to one side, forming a log. Now fold the pastry over and secure by pressing together. Continue that process until all the mixture is used. Now you have long lines of pastry wrapped filling, go ahead and use a sharp knife to cut to your desired length. I cut mine into 5 portions per puff pastry line. This made my sausage rolls about 5cm long. Brush with egg wash and place on lined baking trays. Bake at 180 degrees Celsius for about 25 minutes or until golden brown. This recipe makes about 50 of the sausage rolls my size. Now before you serve, have this recipe ready to hand out because at least one person always asks for it!!

Pam’s chicken sausage rolls